Roasted Potatoes and Pearl Onions Photo
Roasted Potatoes and Pearl Onions

YIELD Makes 8 servings

To peel pearl onions, cut off the stem end from each onion and plunge the onions into boiling water for 2 minutes; rinse onions in cold water. The skins will slip off.

INGREDIENTS

3 pounds red potatoes, well-scrubbed and cut into 1-1/2-inch cubes
1 package (10 ounces) pearl onions, peeled
2 tablespoons olive oil
2 teaspoons dried basil or thyme
1 teaspoon paprika
3/4 teaspoon salt
3/4 teaspoon dried rosemary
3/4 teaspoon black pepper

PREPARATION:

  1. Preheat oven to 400°F. Spray large shallow roasting pan (do not use glass baking dish or potatoes will not brown) with nonstick cooking spray.
  2. Add potatoes and onions to pan; drizzle with oil. Combine basil, paprika, salt, rosemary and pepper in small bowl; mix well. Sprinkle over potatoes and onions; toss well to coat lightly with oil and seasonings.
  3. Bake 20 minutes; toss well. Continue baking 15 to 20 minutes or until potatoes are browned and tender.
This recipe appears in: Vegetable Side Dish
NUTRITIONAL INFORMATION:
Sodium 291 mg
Protein 2 g
Fiber 3 g
Carbohydrate 34 g
Saturated Fat 1 g
Total Fat 4 g
Calories from Fat 18 %
Calories 156
DIETARY EXCHANGE:
Fat 1/2
Starch 2
You Might Also Like
Mac n Mornay

Learn how to prepare pasta side dishes to complement virtually any type of main course.

Green Beans with Savory Mushroom Sauce

Learn how to create the perfect vegetable side dish with only a few simple ingredients in a few precious minutes.

search recipes
Don't Miss